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Recipes
Spicy Peanut Chicken
By ShazInNV
This recipe is based on the cuisines of Africa
- 1 teaspoon(s) ground cumin
- 1/4 teaspoon(s) ground cinnamon
- 4 medium (2 1/4 pounds total) chicken leg quarters, skin and fat removed
- 1 tablespoon(s) vegetable oil
- 1 medium onion, thinly sliced
- 1 can(s) (28 ounces) plum tomatoes, drained, juice reserved, and coarsely chopped
- 1/4 cup(s) creamy peanut butter
- 1/4 cup(s) packed fresh cilantro leaves
- 2 clove(s) garlic, peeled
- 1/2 teaspoon(s) salt
- 1/4 teaspoon(s) crushed red pepper
Port Cosmo
By ShazInNV
Mix in chilled shaker. Pour into martini glasses
- 2 parts port
- 4 parts vodka
- 1 part triple sec
- 1 part llme juice
Peppermill Class
By ShazInNV
NOTES : 3 tablespoons unsalted butter 1 (10-ounce) bag marshmallows ½ cup caramel sauce 7 cups Rice Krispies cerea...
- Recipe By :
- Exported from MasterCook *
- Peppermill Chocolate Class
- Serving Serving Size : 0 Preparation Time :0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- o
- n the spatula to distribute pressure and keep chocolate even.
- Roasted white chocolate. Melt chocolate. Put in oven at low temp - 250F - for about 20 minutes. Keep checking until it reaches a golden caramel color. Completely changes the taste. The sample we tried was rough shaped, about 1/2 inch thick.
- Get a fine paint brush and brush the cocoa or powdered sugar off of the truffles after you've tossed them.
- Truffle ratio is 3 parts chocolate to 1 part cream. Chocolate melted to 35 C, Cream heated to 40C. Mix together
- Chef Steve made a chocolate bar with Rice Krispies that all the assistants raved about.
- till just set. Then you top with caramel. When stable, cut and dip in chocolate and you are finished. Simple. Let me know if you need something else. Thx, for being patient as we are very busy here. S
- t
- ho.
- From an online pastry chef supply site: With the advent of MYCRYO®, 100% pure cocoa butter, tempering becomes an easy task, simple to perform. This method has multiple advantages:
- Requires minimum equipment.
- Simply add 1% MYCRYO® by weight to the chocolate; namely 10 g for 1 kg of chocolate (1.6 oz for 1 lb) when the chocolate reaches the correct temperature.
- The chocolate remains perfectly fluid.
- Longer working time before the chocolate hardens. Shape the chocolate by hand or mould with an enrober.
- Poured filling into glass measure and poured filling into molds. Froze one while others sat on countertop.
Baked Pumpkin Spice Donuts
By ShazInNV
About 80-85 cals each
- 1 cup whole wheat flour
- 3/4 cup cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 1/3 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 egg
- 1 cup canned pumpkin
- 1/2 cup almond milk
- 2 tablespoons coconut sugar
- 1 teaspoon cinnamon
Chocolate Candies
By ShazInNV
Make one layer, two layers or three layers
- Recipe By :
- Exported from MasterCook *
- Chocolate Candy Bars Chef Steve
- Serving Size : 4 Preparation Time :0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- 32 ounces praline paste
- 16 ounces dark chocolate
- 1 ounce cocoa butter
- 32 ounces praline paste
- 16 ounces milk chocolate
- 2 ounces cocoa butter
- 32 ounces praline paste
- 16 ounces white chocolate
- 3 ounces cocoa butter
Sam Choy's Portabella Mushroom Salad
By ShazInNV
Roast the bell pepper directly on a gas flame or as close under a broiler as possible, turning frequently until cha...
- 1 large red bell (sweet) pepper
- Tomato Dressing (below)
- 4 large portobello mushrooms, each about 6 inches in diameter), stems discarded
- olive oil
- salt and freshly ground black pepper to taste
- 1 bunch arugula, torn into bite-sized pieces (about 2 cups)
- 1/2 head lollo rossa (red curly) or other preferred lettuce, torn into bite-sized pieces
- Garnish with grated cheese of your choice
Rustic Italian Farmhouse Zucchini Sauce with Penne
By ShazInNV
From Kathleen Finn's "The Kitchen Counter Cooking School"
- Optional Ingredients:
- 3 tablespoons olive oil
- 3 pounds zucchini, chopped into 1/2-inch pieces
- 6 ounces whole wheat pasta, such as penne
- Coarse salt and freshly ground black pepper
- 1 cup carmelized onions
- cooked Italian sausage
- fresh basil
- pine nuts
Pau Hana Hot Chicken with Cold Ginger Sauce
By ShazInNV
From Sam Choy: In Hawai'i when you are done with work, it's "pau hana" time
- 2 cups water
- 1/2 cup chopped fresh cilantro
- 1-inch piece fresh ginger, peeled and crushed
- 1/2 teaspoon salt
- 6 boneless, skinless chicken breast halves
- Cold Ginger Sauce (below)
- Cold Ginger Sauce (makes 1/2 cup)
- 2 Tablespoons granulated sugar
- 1/3 cup lemon juice
- 2 Tablespoons soy sauce
- 1 Tablespoon peeled and finely grated fresh ginger
- 3 Tablespoons sherry
- 3 Tablespoons chopped scallions or green onions
- 3 Tablespoons chopped fresh cilantro
Crustless Spinach and Ricotta Quinoa Quiche
By ShazInNV
Note from Sharon: I'd think thawing your spinach by cooking it with the quinoa might give the quinoa a green tinge,...
- 1 cup dry quinoa, cooked as per directions
- 1 package (12-16 oz) frozen spinach, thawed (see recipe directions)
- 1 cup ricotta cheese/cottage cheese
- 2/3 cup egg whites OR 3 eggs OR 1 egg + 1/3C whites
- 1 1/2 tsp garlic salt
- 2/3 cup grated parmesan cheese (~60g)
- Optional: cooked chicken/bacon, sliced ham, additional veggies/spices etc.
Sam Choy's Pau Hana Hot Chicken with Cold Ginger Sauce
By ShazInNV
Sam says: In Hawai'i when you are done with work, it's "pau hana" time
- 2 cups water
- 1/2 cup chopped fresh cilantro
- 1-inch piece fresh ginger, peeled and crushed
- 1/2 teaspoon salt
- 6 boneless, skinless chicken breast halves
- Cold Ginger Sauce
- 2 Tablespoons granulated sugar
- 1/3 cup lemon juice
- 2 Tablespoons soy sauce
- 1 Tablespoon peeled and finely grated fresh ginger
- 3 Tablespoons sherry
- 3 Tablespoons chopped scallions or green onions
- 3 Tablespoons chopped fresh cilantro